My brother-inlaw is from Macedonia and this is how they make it. A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. These figures should be considered only as a rough estimate. In Romania, the food falls under the name "plăcintă" and is most often made with cheese or cheese and spinach. What did your Burek ancestors do for a living. Börek is also part of Mizrahi and Sephardic Jewish traditions. Other fillings are making it a pie. The average life expectancy for Burek in 1954 was 42, and 74 in 2004. leek and gjizë (a kind of cottage cheese, thicker than ricotta), lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e. It an interesting story behind this pastry. Like a window into their day-to-day life, Burek census records can tell you where and how your ancestors worked, their level of education, veteran status, and more. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet. I think it looks like an apple pie. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court,[1][2] though there are also indications it was made among Central Asian Turks;[3] other versions may date to the Classical era of the eastern Mediterranean.[4][5][6]. Step 3: Add the mince and fry until browned and slightly crumbly (drain off excess moisture or fat). Step 4: Remove the pan from the heat, add the paprika, allspice and cinnamon, stir through and allow the meat mixture to cool. In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book.[23][24]. Less salty cheese-filled are semi-circular and usually made with puff pastry. The important thing is that dough is greased (oiled) before sou start the craziness from the video. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. These are usually homemade and not traditionally offered in bakeries. [21] It's almost identical in name and form to pirozhki (Russian: пирожки), which is of Slavic origin, and popular in Russia and further east. The Pontian Greek piroski (πιροσκί) derives its name from börek too. [35] They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. Traditionally, it is baked on embers like lakror.[15]. Polish: nickname from a derivative of bury ‘auburn(-haired)’. It can also be made as one large byrek that is cut into smaller pieces. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike. Illinois had the highest population of Burek … The word börek comes from Turkish and refers to any dish made with yufka. In 1920 there were 11 Burek families living in Illinois. In Bosnia the name Burek refers only to original Meat Burek unlike in Serbia where you have too choose from many types. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and other fillings. You've only scratched the surface of Burek family history. He explained the controversy as a good example of the conclusions of the student. Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court, though there are also indications it was made among Central Asian Turks; other versions may date to the Classical era of the eastern Mediterranean. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (≈6 ft)[26] and it is considered to have been the world biggest burek ever made. In Serbian towns, Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo pies or Bosnian pies). He came into a bakery and asked for a Burek. For example, Salty cheese (Bulgarian cheese)-filled as well as Tzfat cheese (from the city of Safed) with Za'atar-filled bourekas are usually somewhat flat triangles with white sesame seeds on top. It is found in the cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia. The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups[34] or chorbas. In Bosnia and Herzegovina, the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. sorrel, dandelion, scarole, catsear, etc. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found. Another related dish is Fli, typical from the North of Albania and Kosovo. [18] The Greek city of Serres achieved the record for the largest puff pastry on 1 June 2008. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. [7][8] Sevortyan offers various alternative etymologies, all of them based on a fronted vowel /ö/ or /ü/. The race and Hispanic origin distribution of the people with the name BUREK is 97.7% White, 0.8% Hispanic origin, 0.0% Black, 0.6% Asian or Pacific Islander, 1.0% Two or More Races, and 0.0% American Indian or Alaskan Native. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. In Israel, bourekas (Hebrew: בורקס‎) became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. The North African version, Brik can also be found in Israel. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[19]. Niš hosts an annual burek competition and festival called Buregdžijada. I make Burek but I make it in around 10 inch cake pan I layer the phyllo dough then about half way I put in amixture of pork sausage and ground beef then layer it the rest of the way. [clarification needed] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze. Tietze proposes that the word comes from the Turkic root bur- 'to twist',. It is really a delicious food. [10], Börek is very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans. It can be served cold or hot. Eggs are used as a binding agent when making sirnica and zeljanica. Lakror is a specific kind of byrek from the region of Korça. Burek is an integral part of Slavic cuisine.. Monthly Site Maintenance Costs (2019/2020), View: https://www.youtube.com/watch?v=IlIQhtvYaPY. The Burek family name was found in the USA, and Canada between 1911 and 1920. Apart from being sold at bakeries, burek is served in specialised stores selling burek (or pitas) and yogurt exclusively (Buregdžinica). [27], In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from other countries of Former Yugoslavia. JavaScript is disabled. The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines.[22]. Tuna-filled are bulging triangles with nigella seeds. [30] Actually, already in 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.[31][32][33]. I enjoyed watching the video, he is such a skillful guy. [29] The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behavior in Slovenia in spite of it being a sophisticated food. Burek, or Börek is made with phyllo pastry and filled with meat or cheese.Burek originated in Central Asia. The top of the börek is occasionally sprinkled with sesame or nigella seeds. I did not see though the whole process of making a burek because the video is only focused on preparing the dough. So you need practice with this one. It is made up of layers of a flour and water batter, cream and butter. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout-filled cylinders without seeds by the red sauce oozing out the ends. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. It was altered by our bakers and since then prepared every where in the region. The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. There are 895 immigration records available for the last name Burek. The defining characteristics of lakror is that it is made up of only two layers of pastry and traditionally cooked on embers with a metal semispherical lid[15]. You can see how Burek families moved over time by selecting different census years. Step 1: Heat the oven to around 200°C (400°F). The most Burek families were found in the USA in 1920. In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. 42% of Burek men worked as a Laborer and 17% of Burek women worked as a Stenographer. This is because although the ingredients are simple (flour, water, oil, salt,sugar), so no yeast, the ratio is a kind of a secret that you can easily find out your self and they already have everything prepared. Between 1954 and 2004, in the United States, Burek life expectancy was at its lowest point in 1954, and highest in 1998. Meat bourekas are less common at bakeries and are considered something which is to be made at home. Israeli bourekas come in several shapes and are often sprinkled with seeds. [28] A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic. In Albania, this dish is called byrek. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled. In Dobrogea, eastern territory that used to be a Turkish province, one can find both the Turkish influence - plăcintă dobrogeana either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek - a deep fried half Moon cheese filled dough.